Chicken and Rapini Penne Pasta with Parmesan Bliss
This Chicken and Rapini Penne Pasta is a flavorful, nutrient-rich dish that combines tender chicken pieces with slightly bitter rapini and al dente penne. The garlic-infused olive oil base enhances the natural flavors while a touch of cream or cheese adds richness. It’s quick to prepare, making it perfect for busy evenings. The dish offers a balance of protein, greens, and carbs in one bowl. Ideal for those who enjoy bold, slightly earthy flavors. It’s both comforting and sophisticated. A true Italian-inspired delight for any occasion.
Ingredients
- 250g penne pasta
- 2 cups rapini (chopped)
- 2 boneless chicken breasts (sliced)
- 4 cloves garlic (minced)
- 3 tbsp olive oil
- ½ tsp red chili flakes (optional)
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 tbsp lemon juice
Instructions
- Cook penne pasta in salted boiling water until al dente. Reserve ½ cup pasta water and drain.
- Blanch rapini in boiling water for 2 minutes, then transfer to ice water. Drain and set aside.
- Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant.
- Add sliced chicken, season with salt and pepper, and cook until golden and fully cooked.
- Toss in rapini and chili flakes, sauté for 2–3 minutes.
- Add cooked pasta and a splash of reserved pasta water. Mix well.
- Stir in cream (if using) and Parmesan cheese.
- Finish with lemon juice and adjust seasoning. Serve hot.
Notes
- Rapini has a natural bitterness—don’t skip blanching.
- Use fresh Parmesan for best flavor.
- Cream is optional; dish works well without it.
- Add pasta water gradually for better texture.
- Chicken thighs can replace breasts for more juiciness.
- Use whole wheat penne for a healthier option.
- Lemon juice brightens the overall taste.
- Garlic quantity can be adjusted to preference.